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Garlic Maple Dressing

Here's my go-to dressing for pretty much any salad (or veggie!) under the sun. It stores beautifully, so make it ahead—or leave the shaking to the kids while you finish up last-minute dinner details. They'll do you proud. —Emily Tyra, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    3/4 cup


  • 1/3 cup olive oil
  • 1/4 cup maple syrup
  • Juice of 1 medium lemon
  • 2 to 3 garlic cloves, minced
  • 1 to 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper


  • Combine all ingredients in a jar with a tight-fitting lid; shake well.
Nutrition Facts
2 tablespoons: 145 calories, 12g fat (2g saturated fat), 0 cholesterol, 71mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein.

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Average Rating:
  • justmbeth
    Aug 24, 2020

    Good dressing beyond a standard vinaigrette.

  • FruitGal
    Feb 18, 2020

    I can give you a hint: to make raw garlic less strong, I put the minced garlic in a small glass bowl w a bit of olive oil. Then I microwave it for about 5 seconds. Technically not 'raw' anymore, I guess. But it really takes out that raw bite.

  • romance1982
    Oct 18, 2018

    This was great! There was a nice balance between the lemon juice and maple syrup (I was afraid the juice would overpower the syrup). The lemon I used yielded slightly less than 1/4 cup of juice and I used 1 teaspoon of Dijon and 2 garlic cloves, average size. Next time I make this I'll only use 1 clove of garlic...two was too much for me.

  • RHiland09
    Oct 25, 2014

    Loved this - added to green salad with sliced almonds and raisins